Beef Carpaccio With A Horseradish And Grainy Mustard Cream Recipe

• 1/2 lb beef, tenderloin
• 1 Tbsp. rice vinegar
• 1 Tbsp. aged sherry vinegar
• 1 clv garlic, chopped
• 3 Tbsp. liquid removed capers, rinsed, finely minced
• 2 Tbsp. chopped shallot
• 2 Tbsp. Dijon mustard
• 1/2 c. Italian parsley
• 1 Tbsp. rosemary, finely minced
• 2 Tbsp. fresh thyme leaves
• 5 Tbsp. extra virgin olive oil
• 1 loaf pumpernickel bread Horseradish Cream
• 3/4 c. creme fraiche
• 1 Tbsp. prepared creamed horseradish
• 1 Tbsp. grainy mustard

1. In a food processor, add in vinegars, garlic, capers, shallots, herbs and dijon.
2. Process while slowly adding extra virgin olive oil till creamy.
3. Season tenderloin with salt and freshly grnd pepper.
4. In a large fry pan over high heat add in a little oil and sear tenderloin on each side for 10 seconds.
5. Remove from heat and roll in marinade.
6. Set aside and allow to cold.
7. Wrap marinaded beef in plastic wrap and twist ends to make a tight cylindrical shape.
8. Chill for at least 1 hour.
9. Horseradish Cream:In a food processor or possibly in a bowl with a whisk mix together creme fraiche, horseradish and grainy mustard.
10. Season with a little salt and chill till ready to use.
11. To Assemble:Thinly slice pumpernickel bread.
12. Spread with a little butter and put aside.
13. Remove plastic wrap from beef and slice no thicker than 1/16 inch.
14. Place on top of bread and spoon over a little horseradish cream.
15. Serve immediately.

beef, rice vinegar, aged sherry vinegar, garlic, liquid removed capers, shallot, mustard, italian parsley, rosemary, thyme, extra virgin olive oil, horseradish cream, creme fraiche, horseradish, grainy mustard

Taken from cookeatshare.com/recipes/beef-carpaccio-with-a-horseradish-and-grainy-mustard-cream-81736 (may not work)